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Lee's Restaurant

4911 50 Avenue Gibbons AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

Lee's Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on December 17, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on December 9, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on December 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and par fried meats were out on the counter with no temperature control at approximately 2:30 pm. Operator stated this was in anticipation of evening rush - told to keep items in fridge until 4 pm ish, then bring out. Items not sold after 2 hours must be disposed of OR items must be stored above 60C or below 4C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is non functional and not in use. Facility has a three-compartment sink, however Operator could not properly demonstrate 3-comp sink method for manual dishes. Provided education and referenced available 3-compartment sink method poster. Facility must have dishwashing set up and be able to consistently demonstrate capabilities should they wish to not repair the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several floor tiles in the front cooking line area that are worn and no longer smooth, impervious to moisture nor easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood vent is past due for maintenance since October 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water-cooled wok range has a leak from the water piping underneath. Water is currently accumulating into a bucket.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces (door handles, cooler handles, light switches, etc) throughout are dirty and have food debris.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wooden workstation with plastic cutting board atop it was being used to prep and cut raw chicken. Operator was observed finishing this task and wiping the station down, but not sanitizing it. Chicken remnants were observed still stuck to the side of the workstation. Operator was instructed to wash and sanitize the entire work surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl with no handle was being used for a scoop in the sugar, allowing potential contamination to the bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two condiments that were being stored at room temperature despite being labelled "refrigerate after opening" were disposed of.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several dozen fruit flies were observed in and amongst the cracked tiles underneath the dishwashing area. There was standing water in this area which is most likely contributing to the problem.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operator was observed cutting raw chicken with a knife, then rinsing and wiping the knife and returning it to the knife block with other "clean" knives, thus risking contamination to them. It was determined that regular practice to rinse knives then sanitize them at the end of the night. There was a sufficient number of knives to allow for those that have been used to remain in the sink until end of night for dishwashing and sanitizing. All knives and knife block were washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces (door handles, cooler handles, light switches, etc) throughout are dirty and have food debris.
  6. Risk Management Inspection

    0 infractions

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